Talked to a retired baker who said he never used a scale, just his hands and a tin cup.

4 comments

4 Comments

Honestly, it's just baking. The guy got good at his job through practice, not magic. People baked by feel for centuries before digital scales were a thing. It's not like he was building a rocket ship where every gram counts. His bread probably turned out fine for his customers. We make too big a deal out of precision for everyday stuff sometimes.

max_rodriguez7119d ago

Ever try to teach someone your exact method when you work by feel? I had a new guy shadow me and he kept asking for exact weights, but my hands just know the right dough texture. The real skill is knowing how to adjust for a humid day or weaker flour, stuff no scale tells you. That baker's customers came back for his specific bread, not a perfect recipe. Getting good at those little daily fixes matters way more than hitting a number.

caleb_thomas8516d ago

My old baking teacher insisted on grams for everything, but watching my uncle make his sourdough by hand totally changed my mind.

taylor1416d ago

But that daily practice is how you build the skill to work without a scale. It's not just about the bread turning out fine, it's about making it truly great every single time. That kind of control is what separates a good baker from a great one.